When I was growing up, my mom would make us bread pudding as a treat. It was pretty inexpensive to make as it only required some bread, eggs, sugar and some raisins (which are all things we always had around as my mom cooked everything from scratch). About a year and a half ago I started to make this simple desert again, but of course I “gourmet’ed” a little.
White bread is typically the base ingredient in this recipe, I’ve switched out the bread for: brownies, donuts, cake and even fruit cake.
Here’s the base recipe for my Bread Pudding
6 slices day-old bread (or 3-4 cups of cake)
2 tbs. butter, melted
1/2 cup raisins, cranberries or chocolate chips (optional)
4 large eggs, beaten
2 cups milk (you can also do half milk and half cream)
3/4 cup white sugar (or brown sugar)
1 tsp. ground cinnamon (optional)
1 tsp. vanilla extract
Preheat oven to 350 degrees, and butter generously a 9” X 9” pan. Break bread or cake into small pieces to cover the bottom of the pan. Drizzle the melted butter. In a bowl mix together the eggs, milk/cream, sugar, cinnamon and vanilla. Pour this mixture over the bread or cake, with a spoon or fork, press down so that the liquid mixture can be absorbed. Bake for 45 minutes or until the top springs back when pressed on. Serve warm with ice-cream or at room temperature.
As always, If you have cooking or baking questions that you would like me to answer in this column, please send them to email@example.com or drop by for a chat at the Love Love Food shop located at 10 Fourth St. East, Unit B, Cornwall (Shop is open Tuesday to Saturday).